Julia Turshen riffs on chocolate cake, making it healthier by replacing white flour with almond meal, and swapping out white sugar for coconut sugar. When she’s making the cake for her diabetic wife, Grace, she only uses 1/4 cup of sweetener, but for a more traditionally sweet cake, 1 cup is just right. Slideshow: More Loaf Cake Recipes
It's good, somewhat dense. I used erythritol instead of coconut sugar, and instead of whipped cream I frosted it with a thick mousse made with erythritol, cashew cream, coconut, and melted cacao. So my version was sugar-free as well as gluten-free. I liked it, but it was a lot of work for the result; I think almond flour pancakes are just as good and only take a few minutes.
Read MoreOk cake, but it came out much lighter than the photos. It was almost undetectable chocolate taste and a very light fluffy texture. I use almond flour all the time for my gluten free baking but this recipe I wouldn't make again.
Read MoreThis was great. Much lighter than I was expecting. It made a GIANT loaf, though. The flavors are really subtle.
Read MoreThis is really delicious and easy to prepare.
Read MoreI made this recipe a couple days ago. This is a keeper. Even though its dairy and gluten free, it has a real cake texture. Oh, and it's tasty!
Read MoreThis is a very unique recipe that turned out great, even though I didn't use dutch-processed cocoa (ghiradelli natural was what I had). Also, it's holding up nicely 2 days after baking it.
Read MoreMy family has a history of diabetes and the tip on how to lessen the sweetener is really helpful.
Read MoreHow about this one? Chocolate, Cinnamon and Almond Loaf Cake... Hmmmm... easy to carry and I can plan and bring one in the office if I will be needing my Daily Quick snack in the afternoons :) or jam session with the Empaths Band
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